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I made this recipe today and it didn't come out *quite* like the soup at Rose and Crown. It wasn't as thick and creamy, and it was too light in color. So I'm not sure if this was the same recipe that I was thinking of, but next time I will try to make it with less chicken broth (maybe only three quarts?) and heavy cream instead of half and half.

Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!

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I think that the scotch barley soup was the old lamb&barley soup at the R&C. I would say use heavy cream rather than half and half because they're likely to have added more cream.

Another thick question Im afraid what is English cucumber? Being from the UK we only have 1 type of cucumber which I assume is English cucumber but just wondering what the difference is in the US between the types of cucumber?

OK so u can make smaller ones using the inside of egg cartons assuming you get the plastic ones rather than the cardboard ones. This is what I used last time and it worked just as well. Or if you have any ramakins use them but I always find these expensive to buy so dont bother.

Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!

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This is not exactly what you had (it seems like an older recipe), but I'm sure it's close. The description of the Western Chicken Pasta says that it has a chipotle and roasted garlic cream sauce. Maybe if you use chipotle pepper instead of poblano peppers and use roasted garlic instead of regular garlic, you may end up with a pretty good recreation of the dish that you had. Here's the recipe (from wdwrecipes.com):

Combine the white wine, thyme, garlic and shallots in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until liquid is reduced by half, about 15 minutes. Stir in the cream and boursin cheese and return to a boil. Reduce heat and simmer for 8 minutes. Season with salt and pepper to taste. Strain and set aside.

Rub the poblano peppers with olive oil and season with salt and pepper. Place them on a baking sheet and broil on all sides until they are blackened. (Note: Some people like to roast peppers on an open flame on their gas stoves. If you've never done it, here's a website that shows you how: http://www.wikihow.com/Roast-Peppers-on-a-Gas-Stove) Watch the peppers carefully because they cook quickly. Run the peppers under cold water, then peel, remove seeds and dice. Set aside.

Sprinkle blackened seasoning all over the chicken. Heat 1 Tbsp. olive oil in a pan and saute the chicken until done. Let the chicken sit for about 5 minutes and cut into strips. Set aside.

Heat 1 Tbsp. of olive oil in a large pan over medium heat. Add the remaining vegetables and toss until cooked, but still firm. Mix in the poblano peppers, cream sauce and chicken. Cook until the sauce is hot and the vegetables are tender. Serve over the cooked farfalle and sprinkle with the grated cheese.

This just reminded me -
Does anyone know the recipe for the Kids Breakfast pizza at Chef Mickey's (the one thats like jam and stuff and is sweet?)

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Here you go, gismo!

Chef Mickeys: PB & J Pizza

1/4 oz quick-rising yeast

1 1/2 teaspoon light brown sugar

2 cups bread flour, plus extra for kneading

1 teaspoon kosher salt

2 tablespoons olive oil

1 to 2 1/2 cups peanut butter

1 cup grape jelly

Clean squeeze bottle

In a large bowl combine the yeast, sugar and 1 cup of flour. Stir in 1 cup of warm water and let the mixture stand for 10 minutes. Add the salt, oil and a second cup of flour. Stir until dough pulls away from the side of the bowl. Turn dough onto a floured surface and knead 5 minutes, adding additional flour as necessary to keep the dough from sticking. Divide into 3 balls. Place the balls on the floured surface, cover with a dishtowel, let rest 10 to 15 minutes.

Preheat oven to 350 degrees. Flatten each dough ball into an 8 to 10 inch round with slight rim, formed by pinching the sides up. Place the rounds onto lightly oiled baking sheet and bake until golden brown, about 10 minutes.

Remove the pies from the oven and cover each with peanut butter. Put the jelly and 2 tablespoons of water into a clean squeeze bottle and shake until mixture is smooth. Start in the center of the pizza and move around and out toward the rim. Squeezing the jelly over the peanut butter in a swirl pattern. Drag a toothpick from the middle of the pie to the edges to create a flared effect shown above. Repeat on the other pies. Serve warm. Makes 3.

Thank you both for the recipes! I liked the pulled pork sandwiches at Flame Tree. (And the BBQ ribs and chicken looked delicious!) I would really like to try making either the pulled pork or BBQ ribs this weekend. I'll let you all know how it turns out. Wish me luck!

Thank you both for the recipes! I liked the pulled pork sandwiches at Flame Tree. (And the BBQ ribs and chicken looked delicious!) I would really like to try making either the pulled pork or BBQ ribs this weekend. I'll let you all know how it turns out. Wish me luck!

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Good luck! And yes, please do let us know how it turns out, tiggerfan!

1. Roast shallots and garlic in separate pans until soft and golden brown. Puree the shallots and garlic together and let cool.

2. Let the butter sit out at room temperature until it softens.

3. Add all remaining ingredients. Whip until all ingredients are incorporated and butter is fully whipped.

Now guys I need your help. I have been dying to try this marinade, but I don't know what to do with the second half of the recipe. Now would I use the Roasted Shallot-Garlic Butter as part of the marinade? Or would I use this to cook with.

I really am in dire need my kids have been begging me for this, and the beef teryaki from Kona for the past month and I want to make this for them sometime this week. So if anyone could help I will be in debt to you.

I have been dying to try this marinade, but I don't know what to do with the second half of the recipe. Now would I use the Roasted Shallot-Garlic Butter as part of the marinade? Or would I use this to cook with.

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I'd brush it on the meat after it was cooked, but before it was eaten. I think if you put it on during the cooking, the roasted garlic might scorch and turn bitter.